singapore vegetable noodles

I hate any kind of food wastage so stir frys are one of my favourite ways to use up any left over bits and pieces in the fridge.

I always keep a range of dried noodles, and for this recipe I chose to use rice noodles which I briefly soaked in hot water until they softened. You could use egg noodles or even the noodles that are ready to use and come vacuum packed.

I have to be honest that I would never follow a recipe for a stir fry, but here I wanted to document it and give ideas. Carrot and zucchini are not typical additions, but I like a lot of vegetables in my stir fry’s.

Ingredients (makes enough for 2 big portions)

1 green chilli finely chopped

1 tsp Thai red curry paste or curry powder

2 cloves of garlic crushed

5cm piece of fresh ginger grated

2 Tbs sesame oil

1 carrot finely sliced (julienne)

2 small courgettes/ zucchini sliced

1 red pepper finely sliced

250gm sliced mushrooms (I prefer Portabellini and used a mix with a few exotics)

about 5 spring onions sliced

a handful of mung bean sprouts (optional)

300gms of dry noodles which you then soak

1 Tbs fish sauce (nam pla) ** leave this out and replace with Soy if you want this to be vegan / vegetarian

2 Tbs rice vinegar

1 Tbs oyster sauce

1 Tbs soya sauce (add more to taste if necessary)

fresh coriander

Heat a wok with the sesame oil until its smoking and add the chilli, garlic and ginger and briefly cook. Add the carrot, courgette and pepper and stir fry for a minute or 2. Then add the mushrooms spring onions and sprouts. Heat and stir fry. Add all the sauces and noodles and toss until everything is warm and serve with fresh coriander and a spritz of lime.

You could add chicken and bacon to make it a more traditional Singapore noodles.